Happy Valentines Day! I wanted to share this luscious truffle recipe made with goji berries. The filling is a deep red color covered in dark chocolate. What could be better on a day like today? Oh, and it only takes about 10 minutes to prepare!
I shared this recipe last Monday at my gluten-free dessert cooking class. Our goji berries were very dry so we decided to soak them for about 10 minutes in warm water. The filling turned to a watery mush! It was a great learning experience for me and the whole class! We started over with a fresh batch of very dry goji berries and it worked out. I was planning on saving this recipe for the next cookbook I'm working on right now, but I just couldn't resist sharing it with you today.
|Dried Goji Berries|
My recipe testers have given me feedback on this recipe and one of them told me recently that she used raw almond butter which didn't hold the filling together very well and they turned into flat rounds instead of balls. I use a lightly roasted creamy almond butter when I make them. Having fresher, chewier goji berries also changed the outcome. Coconut nectar is thicker than maple syrup so this can also slightly change the outcome. I used maple syrup in the truffles pictured here, though I normally use coconut nectar, which is very thick. If you don't eat these all within a few days, feel free to freeze them and take one out at a time when a chocolate craving arises!
Almond Goji Berry Truffles
Goji berries are a truly remarkable superfood. Ounce for ounce goji berries contain more vitamin C than oranges, more beta-carotene than carrots, and more iron than spinach. They also contain over 20 trace minerals and 18 amino acids! These beautiful truffles contain a flavorful red filling and a rich chocolate exterior, making them a special treat for a Romantic Valentine’s Day evening.
1 cup dried goji berries
½ cup creamy almond butter
¼ cup coconut nectar or maple syrup
1 teaspoon almond flavoring
1 cup dark chocolate chips
1 tablespoon maple syrup
1 teaspoon vanilla, optional
Place all ingredients for the filling in a food processor fitted with the “s” blade. Process/pulse for a few minutes until ground and sticky. Roll filling into small balls and set onto a plate. They will feel oily. For some reason the oil from the almond butter begins to separate every time I make these. Once they are covered in chocolate no one will notice it.
Place a piece of parchment paper onto a large plate, set aside for your finished truffles.
In a small saucepan add the ingredients for the chocolate coating. Use a double boiler or place the saucepan into another slightly larger pan filled with a few inches of water. If you don’t do this, the chocolate with burn and become unusable. Melt over very low heat, stirring, until the chocolate is completely melted. Turn off heat and immediately drop the first truffle into the chocolate, gently swirl the melted chocolate over it using a spoon. Lift up and place onto the prepared plate with parchment paper. Repeat with remaining truffles.
Once you are finished, place the plate with the truffles into the freezer to set the chocolate for about 30 minutes. Once set, remove truffles from plate and place into a sealed glass container and store in your refrigerator for up to a week. Source: www.NourishingMeals.com
More Valentine's Day Recipes:
Valentine's Day Recipes from Other Bloggers:
Gluten-Free Chocolate Dessert Waffles from Kim at Cook it Allergy-Free
Almond and Spice Bean Pie from Kelly at The Spunky Coconut
Chocolate Raspberry Bars from Nancy at The Sensitive Pantry
Chocolate Raspberry Truffle Balls from Hallie at Daily Bites
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